A Dilly of a Potato Soup

Based on a Russian Mushroom Potato soup I found on allrecipes.com:

6 T. butter, divided
1 medium onion, chopped
1 clove garlic, minced
2 large carrots, sliced
2 ts. dried dill
1/2 ts. salt
1 bay leaf
2 lbs potatoes (4 large or 6 medium), peeled and cubed
2 large carrots, sliced
6 c. Chicken broth
1 lb. sliced mushrooms

Melt 3 T. butter in a large soup pot.
saute the onions, garlic and carrots for 5 minutes over medium heat.
Add seasonings, broth and potatoes.
Bring to a boil and simmer for 20 minutes or until potatoes are cooked but still firm.
meanwhile brown mushrooms in remaining butter.
Add to the soup just before serving.

Turn this into a lovely cream soup by adding 1 cup of yogurt or sour cream.


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